Serious Eats | Marbled Dipping Ganache = Easy Chocolate-Covered Strawberries @seriouseats | Uploaded 7 years ago | Updated 4 hours ago
The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love!
Get the full recipe: http://www.seriouseats.com/2017/02/how-to-make-marbled-ganache-for-dipping.html?utm_source=feb17&utm_campaign=yt
The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love!
Get the full recipe: http://www.seriouseats.com/2017/02/how-to-make-marbled-ganache-for-dipping.html?utm_source=feb17&utm_campaign=yt
